Fall Harvest Pasta Salad
Highlighted under: Healthy & Light
Embrace the flavors of autumn with this delightful Fall Harvest Pasta Salad, featuring a medley of seasonal ingredients like roasted butternut squash, tangy cranberries, and crisp kale. Tossed in a light vinaigrette and topped with crunchy walnuts, this colorful dish is perfect for potlucks, gatherings, or a cozy dinner at home. Enjoy the vibrant taste of fall in every bite!
Fall is a time of harvest and it brings with it a bounty of flavors. This pasta salad captures the essence of fall, making it perfect for any occasion.
Seasonal Ingredients for a Delightful Dish
This Fall Harvest Pasta Salad is a celebration of seasonal ingredients that truly embody the essence of autumn. Roasted butternut squash adds a natural sweetness and beautiful color, while dried cranberries offer a tangy contrast. These vibrant components not only enhance the dish visually but also contribute a variety of nutrients, making each bite satisfying and wholesome.
In addition to butternut squash and cranberries, the inclusion of fresh kale brings a crunchy texture and a host of vitamins. This leafy green is not only vibrant but also packed with antioxidants, making it a perfect addition to your fall fare. The balance of flavors and textures in this salad ensures that it will be a favorite at any gathering.
Perfect for Any Occasion
This pasta salad is incredibly versatile, making it suitable for a wide range of occasions. Whether you're hosting a cozy dinner at home, attending a potluck, or enjoying a picnic in the park, the Fall Harvest Pasta Salad fits seamlessly into the menu. Its colorful presentation and delightful flavor will impress your guests and leave them wanting more.
Additionally, this dish can be made in advance, allowing the flavors to meld beautifully over time. Simply store it in the refrigerator, and it will be ready to serve when you need it. This convenience, combined with its festive appeal, makes it a must-try recipe for the fall season.
Health Benefits of the Ingredients
When creating wholesome meals, it’s essential to consider the health benefits of the ingredients you use. The butternut squash is rich in vitamins A and C, promoting healthy skin and boosting your immune system. Coupled with walnuts, which provide healthy fats and protein, this salad is not just delicious but also nourishing.
Kale, often referred to as a superfood, is high in fiber and packed with vitamins that contribute to overall health. The addition of olive oil in the vinaigrette provides heart-healthy fats, making this dish a balanced choice for those looking to maintain or improve their health without compromising on flavor.
Ingredients
Ingredients
Gather the following ingredients to prepare the salad.
Salad Ingredients
- 8 oz rotini pasta
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 2 cups kale, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
Vinaigrette
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
Make sure to have fresh ingredients for the best flavor!
Instructions
Instructions
Follow these steps to create your delicious Fall Harvest Pasta Salad.
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and set aside.
Prepare the Ingredients
While the pasta is cooking, roast the butternut squash in a preheated oven at 400°F for about 20 minutes, until tender.
Make the Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
Combine Everything
In a large bowl, combine the cooked pasta, roasted butternut squash, cranberries, kale, and walnuts. Drizzle with the vinaigrette and toss to combine.
Serve
Top with crumbled feta cheese and serve chilled or at room temperature.
Enjoy your vibrant Fall Harvest Pasta Salad!
Storage Tips
To keep your Fall Harvest Pasta Salad fresh and flavorful, store it in an airtight container in the refrigerator. It’s best enjoyed within 3 to 5 days of preparation. The flavors will continue to develop, making this salad a tasty option for meal prep.
If you're making this salad ahead of time, consider adding the vinaigrette just before serving to maintain the freshness of the ingredients. This will keep the kale crisp and prevent the pasta from becoming soggy.
Variations to Try
Feel free to customize this pasta salad to suit your taste preferences or dietary restrictions. For a gluten-free option, simply substitute the rotini pasta with your favorite gluten-free pasta. Additionally, you can swap out the feta cheese for a dairy-free alternative without compromising on flavor.
Add protein to make it a more filling meal; grilled chicken, chickpeas, or roasted tofu are excellent choices. You can also experiment with different nuts, such as pecans or almonds, for varied texture and taste.
Questions About Recipes
→ Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just keep it refrigerated without the dressing until you're ready to serve.
→ What other ingredients can I add?
Feel free to add roasted red peppers, chickpeas, or even cooked chicken for added protein.
Fall Harvest Pasta Salad
Embrace the flavors of autumn with this delightful Fall Harvest Pasta Salad, featuring a medley of seasonal ingredients like roasted butternut squash, tangy cranberries, and crisp kale. Tossed in a light vinaigrette and topped with crunchy walnuts, this colorful dish is perfect for potlucks, gatherings, or a cozy dinner at home. Enjoy the vibrant taste of fall in every bite!
Created by: Emily Carter
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Salad Ingredients
- 8 oz rotini pasta
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 2 cups kale, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
Vinaigrette
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
How-To Steps
In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta is cooking, roast the butternut squash in a preheated oven at 400°F for about 20 minutes, until tender.
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
In a large bowl, combine the cooked pasta, roasted butternut squash, cranberries, kale, and walnuts. Drizzle with the vinaigrette and toss to combine.
Top with crumbled feta cheese and serve chilled or at room temperature.
Nutritional Breakdown (Per Serving)
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrates: 45g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 8g